Ingredients

Preparation

Scald the milk then add butter and sugar. As butter is melting transfer to bowl to cool and stir to dissolve sugar. Sift together flour and salt. When cool (105-115 degrees) add salt and cinnamon then add the yeast and the beaten eggs. Mix wet ingredients into flour add raisins. The dough will be very sticky, much more than other yeast breads. Let rise for 2 hours, punch down. Then let rise another 2 hours and punch down. Divide dough into 6 (7 if no braids) pans and poke exposed raisins into dough. Let rise 1 more hour. Do not brush with egg brush with Crisco. Bake 40-50 minutes 350 degrees.

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